YOUR SOLIN GENERATED RECIPE
Blueberry Maple Baked Oatmeal
Warm rolled oats baked with juicy blueberries and maple syrup, creating a comforting texture that pairs perfectly with a protein-rich Greek yogurt swirl.
INGREDIENTS
0.5 cup Old fashioned rolled oats
1 cup Nonfat plain Greek yogurt
0.5 cup Liquid egg whites
0.5 cup Fresh blueberries
1 tbsp Pure maple syrup
0.25 cup Unsweetened almond milk
1 tsp Chia seeds
0.5 tsp Ground cinnamon
0.5 tsp Pure vanilla extract
0.5 tsp Baking powder
0.13 tsp Sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the liquid egg whites, 0.5 cup of the Greek yogurt, almond milk, maple syrup, and vanilla extract until the mixture is smooth and well combined.
Stir in the rolled oats, chia seeds, cinnamon, baking powder, and sea salt, ensuring the dry ingredients are fully incorporated into the wet base.
Gently fold in most of the fresh blueberries, reserving a small handful to place on top for a beautiful presentation.
Pour the oatmeal mixture into the prepared baking dish and scatter the remaining blueberries over the surface.
Bake for 25 to 30 minutes, or until the center is set and the edges are lightly golden and pulling away from the sides.
Remove from the oven and let it rest for 5 minutes to firm up, then dollop the remaining 0.5 cup of Greek yogurt on top before serving warm.